liuzhou
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Posts posted by liuzhou
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There is a discussion of this here.
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CNY's eve, for goodness sake! There's got to be loads of posts and pictures!
Sorry, we're all too busy eating!
Happy New Year from Guangxi!
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酒酿jiu niang
1. This process is correct?2. What that "yeasty" stuff is? (The catalyst, if you will)
1. Yes, basically
2. Brewers' yeast.
There a recipe here.
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I figured there's no reason to season the outside
Of course, there is no need to season the outside.
my oven isn't working right now, so I can't exactly do the bake method.Very few Chinese people in China have ovens. They only season the inside using the stove top method.
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Xishuangbanna
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I think at least half the meals we had, for 3-5 people, were well over $200 RMB. At most, probably around $700 RMB.
Where were you eating? You can eat much more cheaply than that. I had dinner last night with two friends. We ate a lot of excellent Sichuan food and the bill was only ¥65 (including beers).
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Fuchsia Dunlop's explanation of the origin of General Tso's chicken (and a recipe) are here.
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Also, many vegetable dishes are fried in pig fat.
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(Amateur Cook - Professional Linguist)
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Chinese people never, ever lick stamps. Every post office is equipped with basins of glue and chopsticks. Pick up some glue on the end of your chopstick, smear it over the back of the stamp, then apply to envelope. Wipe excess away with the supplied rag and push into box.
Lick the stamps? Disgusting!
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Do you know the Chinese name translation for "Costco"?
It was a way back but no one seems to have answered.
COSTCO in Chinese is 好市多.
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Doing a picture search in Baidu, the Chinese search engine, gives this.
There is no English name given, but it is a member of the Zuccinni (Courgette) family.
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The sauce is called zhajiang but I don't know what goes into it.
There is a recipe for Zhajiang Sauce here..
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Dogs? Not commonly eaten in Hunan. Now, I live in dog eating territory. Dog hotpot is very common in winter.
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Sorry. Should have explained.
'Killer' as it's so spicy! Also my first name starts with a /k/. So it became "/k/***'s Killer Krab"!
I buy my crabs here in China from my crab girl in the market. They are blue crabs.
They are live when I select them, but crab girl rapidly cuts them up (without benefit of anaesthetic) and I take them home.
Generally, I reckon on two to three per person.
Let's say for a dish for four people. I chop garlic very finely. About 4-6 cloves. An equivalent amount of ginger also finely chopped.
Then comes the Killer Category. I would use 6 or so small Thai chillies, again chopped very finely. It depends on who is coming to dinner. Known chilli lovers get more!
Open all windows.
Heat wok, fry garlic/ginger/chilli mix. Cough and splutter as the chilli hits your lungs. Concentrate and throw in the raw crab. Stir like mad.
Add about a tablespoon of soy sauce and 2 tablespons of oyster sauce. Keep stirring. Add a smidgeon of water if it looks like drying out.
(Actually in the photograph, I overdid the water, but soon boilled it off.
When the crab turns pink and the meat turns white (maybe 5 minutes), throw in some chopped spring onion /scallion.
Eat.
Note:Salt not required.
(I knew my Chinese mother-in-law had finally accepted me one Spring Festival dinner when she called me into the kitchen and said "Please. You cook the crab. You do it better than me." Greatest honour of my life.)
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This is not going to help you at all, but may be of some amusement value. About nine years ago, I was invited out to lunch by some friends in Hunan.
"Meet us at 9 a.m.," they said.
I thought that was a bit early for lunch, but went along with it. We drove for miles into the countryside and finally arrived at a tiny restaurant on the top of a hill in the middle of nowhere.
"This is wild animal restaurant," my friends announced.
We proceeded to munch our way through several dishes.
"What is this?" I would ask.
They looked at each other, struggled for a while and said, "Wild animal."
The next dish turned out to be wild animal, then we had "different wild animal." Every dish was some kind of "wild animal" except the rice!
On the way back I suggested that they write down the Chinese for the various 'wild animals' we had consumed so that I could look them up in my dictionary.
They looked a bit sheepish and admitted they didn't know what they were in Chinese, either. Anyway, it was delicious, but to this day I have no idea what I ate.
I'm fairly sure no pandas were involved.
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One of my recent meals.
Killer Crab!
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There is a good deal of information here.
I would be surprised if it isn't available in a decent Chinese supermarket. It is one of China's most famous liquors.
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Are any of you familiar with a liquor called something like "Du Kang"?
Yes, Du Kang (杜康)
Looks like this?
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Black Sugar 黑糖 (hei tang)
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Lemongrass isn't used in Chinese cooking. You'd be better off in the Thai section.
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What is "tea oil"?
Tea Oil is Camellia Oil
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Ha ha! I didn't expect you to agree! It's just a matter of taste. I find Cantonese food looks great but tastes bland. Just my opinion.
I could easily change your list to
- Stir-fries, Guangxi seafood
- Guangxi BBQ
- Clay pot dishes
- Hot pot
- Preserved sausages and ducks
- Noodle soup (wonton, etc.)
- Congee
Yes I had to remove dim sum. Not that they aren't available here, just not local food.
But generally, I agree the question is silly.
(But the answer sure ain't Beijing!)
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Expanding on my choice of Xi'an.
Yes, a lot to do with location - almost dead centre. It has cuisines from all over China. In my experience, more so than other cities and to a higher standard. It is also a centre of Chinese muslim food.
Shenzhen is a close runner up! Some of the best Sichuan food I have eaten! And Hunan. 90% of residents are non-Cantonese and have brought their food cultures with them.
(Sorry to the many Cantonese people here (and fans of Cantonese food) -I think it is the most over rated food in the world!)
Anyone know what Chinese food/medicine...
in China: Cooking & Baking
Posted
I'm sitting here in China with a stinking cold - supping on Ginger Tea sweetened with honey.
The spiciness deals with the cold and the honey soothes the throat!